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Chicken Shrimp Soup

  Broiler fryer 3 1⁄2 Pound, cut in pieces (1 bird)
  Salt 1 1⁄2 Teaspoon
  Pepper 1 Teaspoon
  Butter/Margarine 1⁄8 Pound (1/4 cup)
  Onions 3 Small, finely chopped
  Garlic 1 Clove (5 gm), minced or mashed
  Minced parsley 3 Tablespoon
  Port wine/Apple juice 1 Cup (16 tbs)
  Canned tomato sauce 16 Ounce (2 cans, 8 oz. each)
  Crumbled basil 1 1⁄2 Teaspoon
  Shelled and deveined shrimp/Prawns 1 Pound, uncooked

Sprinkle chicken with salt and pepper.
Melt butter in a large frying pan and lightly brown chicken on all sides.
Remove chicken from pan; add onions and garlic and cook until soft, about 3 minutes.
Stir in parsley, wine or apple juice, tomato sauce, and basil; simmer about 5 minutes.
Return chicken to pan, cover, and simmer about 35 minutes or until tender.
Remove cover and bring mixture to a slow boil; add shrimp and cook just until they turn pink, 3 or 4 minutes.
In large bowls

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Nutrition Rank

Nutrition Facts

Serving size

Calories 394 Calories from Fat 218

% Daily Value*

Total Fat 24 g37.3%

Saturated Fat 8.2 g40.8%

Trans Fat 0 g

Cholesterol 206 mg68.7%

Sodium 808.4 mg33.7%

Total Carbohydrates 7 g2.4%

Dietary Fiber 1.5 g6%

Sugars 3.8 g

Protein 32 g64.8%

Vitamin A 16.8% Vitamin C 20.9%

Calcium 7.5% Iron 13.6%

*Based on a 2000 Calorie diet

Chicken Shrimp Soup Recipe